The rice of the sea: how a tiny grain could change the way humanity eats
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Re: The rice of the sea: how a tiny grain could change the way humanity eats
#2My immediate question when I hear about how plants can capture carbon is: yes, but how will you ensure that it doesn't get released as part of the natural carbon cycle when the plant dies. You need to bury it all before it decomposes or it'll end up right back where it started.
Sidenote: I wonder what this tastes like.
Re: The rice of the sea: how a tiny grain could change the way humanity eats
#3I'm skeptical about this "miracle" grain's commerical viability - at least for human consumption, the barrier to entry is not simply edibility, but palatibility. It was only after trying millet - a grain with a long history of consumption and intriguing agronomic properties - that I realized just how agreeable rice, wheat, quinoa and nixtamalized maize really are. They might seem bland, but the moment you "go against the grain" you realize that palatability is not the rule among grains, but the exception.
Re: The rice of the sea: how a tiny grain could change the way humanity eats
#4I'm skeptical about this "miracle" grain's commerical viability - at least for human consumption, the barrier to entry is not simply edibility, but palatibility. It was only after trying millet - a grain with a long history of consumption and intriguing agronomic properties - that I realized just how agreeable rice, wheat, quinoa and nixtamalized maize really are. They might seem bland, but the moment you "go against…
Interesting..To me, quinoa tastes like cardboard pebbles, whereas something like foxtail millet tastes delicious in comparison. To each his own I guess. Point being, there may be significant number of people who find this new grain awesome.
Re: The rice of the sea: how a tiny grain could change the way humanity eats
#5I'm skeptical about this "miracle" grain's commerical viability - at least for human consumption, the barrier to entry is not simply edibility, but palatibility. It was only after trying millet - a grain with a long history of consumption and intriguing agronomic properties - that I realized just how agreeable rice, wheat, quinoa and nixtamalized maize really are. They might seem bland, but the moment you "go against…
I think that's probably why the chef mentioned here almost immediately tried fashioning it into flour and pasta, which I thought was quite clever.
Between boiled oats and rice, I would pick rice 10/10 times but if you fashion oats into a flour and make a bread from it, I find it much more agreeable.
Re: The rice of the sea: how a tiny grain could change the way humanity eats
#6My immediate question when I hear about how plants can capture carbon is: yes, but how will you ensure that it doesn't get released as part of the natural carbon cycle when the plant dies. You need to bury it all before it decomposes or it'll end up right back where it started. Sidenote: I wonder what this tastes like.
This is only a half-serious answer, but some kind of fungal aggregate that outputs calcium carbonate as a byproduct would be awesome.
Re: The rice of the sea: how a tiny grain could change the way humanity eats
#7I'm skeptical about this "miracle" grain's commerical viability - at least for human consumption, the barrier to entry is not simply edibility, but palatibility. It was only after trying millet - a grain with a long history of consumption and intriguing agronomic properties - that I realized just how agreeable rice, wheat, quinoa and nixtamalized maize really are. They might seem bland, but the moment you "go against…
Eh. White rice must be the blandest food in human history.
Re: The rice of the sea: how a tiny grain could change the way humanity eats
#8Inspiring entrepreneurship and curiosity: taking risks on an unknown to expand his business and craft, following through to prove its usefulness, and improving lives.
This is a craftsman.
Re: The rice of the sea: how a tiny grain could change the way humanity eats
#9I'm skeptical about this "miracle" grain's commerical viability - at least for human consumption, the barrier to entry is not simply edibility, but palatibility. It was only after trying millet - a grain with a long history of consumption and intriguing agronomic properties - that I realized just how agreeable rice, wheat, quinoa and nixtamalized maize really are. They might seem bland, but the moment you "go against…
Eh. White rice must be the blandest food in human history.
Try basmati rice. It has a light bit of nutty flavour. You will never eat Uncle Ben again.